Schezwan Vegetable Curry

Ingredients:

1 onion
1 carrot

8-10 french beans
4-5 babycorns
1 very small cucumber
1 green capsicum

Sauce Ingredients:

2 dry red chillis, de-seed and tear into pieces
1/4 tsp red chilli powder
large pinch of clove powder
8 crushed garlic flakes
1 1/2 tsps light soya sauce
2 tbsps vinegar
1 tbsp brown sugar
1 tbsp tomato ketchup
2 tbsps tomato puree
1 tbsp cornflour
1 1/4 cups water
salt to taste
pepper to season
2 cups vegetable stock or water
2 tbsps olive oil
2 tbsps finely chopped spring onion greens

Method:

• Cut onions, carrots into small round pieces, french beans into thin long strips, cut baby corns and capsicum into small pieces.
• Heat oil in a large wok and once the oil is piping hot, add the onion and cook till soft.
• Add carrots, beans and babycorn and cook for 3 mins. Add cucumber and capsicum and saute for 30 secs.
• Add the prepared sauce mixture and bring to a boil. Combine well and cook for 2 mins on low flame till the sauce thickens slightly and vegetables turn crisp tender.
• Turn off heat and garnish with spring onion.